Features

Noticing the changes of the seasons in his vegetable patch, chef Sam Buckley turns his attention to the preserving jar and shares his secrets to making the very best pickles.

Beronia: best served with friends

by Great British Chefs

25 October 2021

Ever since its first vineyard was planted in the 1970s, Beronia has always been committed to producing classic examples of Rioja wine with moreish drinkability, crafted to be enjoyed amongst friends. We take a look at the story behind it.

6 of South Korea’s most spectacular food markets

by Great British Chefs

22 October 2021

An ever-thriving part of South Korean culture, some of Asia’s most highly regarded food markets are located both in Seoul and further afield. We take a look at some of the best food markets the country has to offer.

Ski Famille: fine food on the slopes

by Great British Chefs

20 October 2021

A skiing holiday is just as much about the evenings as it is the time on the slopes. Ski Famille’s executive chef George Dyer tells us how he’s elevating the menus served at the resorts’ chalets and how chefs interested in joining him can get involved.

A taste of Ireland

by Great British Chefs

18 October 2021

The island of Ireland is home to one of the most exciting emerging food scenes in the world. Get to know more about the dishes, people, produce and locations that make it a must-visit.

Ones to watch: Tom Noest

by Henry Coldstream

14 October 2021

Falling in love with the idea of becoming a publican at the age of eighteen, Tom Noest immersed himself in the industry and now runs two critically-acclaimed gastropubs.

More from this series:

Ones to watch

Top picks: the Great British Chefs team’s favourit...

Top picks: the Great British Chefs team’s favourite recipes

by Great British Chefs

7 October 2021

There are well over 5,000 recipes on Great British Chefs, covering a whole host of different cuisines and styles. We find out from members of the Great British Chefs team what their favourite dishes are and why.

Kohitsuji yaki – chargrilled teriyaki-glazed lamb chops

8 of our favourite lamb cutlet recipes

by Great British Chefs

6 October 2021

One of the most luxurious cuts of lamb around, the lamb cutlet can play a starring role in all sorts of different dishes. Take a look at these eight amazing lamb cutlet recipes to find out how to make the most of them.

Sam Buckley: on damsons

by Sam Buckley

27 September 2021

At Sam Buckley’s Stockport restaurant Where The Light Gets In, September sees the team preserve dozens of damsons to use in the months ahead. In his new monthly column, Sam shares his love for this super-seasonal British fruit and how the Japanese technique he uses to preserve them represents a very different kind of food mile.

A taste of Korea

by Great British Chefs

20 September 2021

Discover all things great and good about Korea's food and drink, including Korean recipes, features on Korean cuisine and guides on the products and ingredients that make Korean food world-class.

Chuseok: Korea’s thanksgiving harvest festival

by Great British Chefs

19 September 2021

Every autumn in Korea thousands flock back to their hometowns for a three-day holiday of thanksgiving called Chuseok, in which traditional Korean dishes play a starring role. We take a look at the traditions of this very special celebration, focusing in on the food and drink enjoyed at the festival.

Belvoir Farm: how a homemade elderflower cordial b...

Belvoir Farm: how a homemade elderflower cordial blossomed into something beautiful

by Great British Chefs

16 September 2021

Since the first bottle of Belvoir Farm’s now-famous elderflower cordial was made in Mary Manners’ home kitchen almost forty years ago, this once tiny farmhouse tipple has become one of the nation’s most popular drinks. We chat to managing director Peverel Manners to find out more.

SushiSushi TV: Tom Brown at Cornerstone

by Great British Chefs

16 September 2021

One of London's trendiest, most popular restaurants (and with good reason), Tom Brown's fish-focused Cornerstone offers small plates in relaxed surroundings. Watch him talk to SushiSushi's Stuart Turner about how he incorporates Japanese products in his cookery.

Ones to watch: Lucy Timm

by Henry Coldstream

15 September 2021

Having tried her hand at a variety of different creative professions, it wasn’t until she was in her mid-twenties that Lucy Timm decided to try working in a professional kitchen. Finding her feet at trendy spots including Michelin-starred Leroy, she now heads up the kitchen at Royale in east London.

More from this series:

Ones to watch

SushiSushi TV: Simon Martin at Mana

by Great British Chefs

14 September 2021

Manchester's Michelin-starred restaurant Mana offers a magical multi-course journey into flavour and texture. Watch SushiSushi's founder Stuart Turner talk to chef Simon Martin about how his Japanese produce and ingredients weave their way throughout the dishes.

Weber Genesis II: bringing precision to the forefr...

Weber Genesis II: bringing precision to the forefront

by Great British Chefs

10 September 2021

Barbecuing may be one of the most ancient cookery techniques around but it’s never exactly been the most precise way of cooking – until now. Weber’s new range of smart barbecues use state-of-the-art technology to ensure you’re always grilling to perfection.

Can do: how to use tinned tomatoes

by Great British Chefs

9 September 2021

Tinned tomatoes come in all shapes and forms, from peeled and chopped to passata and purée. We take a look at Mutti’s range of products to see how they can best be used in different recipes.

Great British Chefs Club: now free for students

by Great British Chefs

8 September 2021

If you’re in formal education at university, college or catering college, then you can now become a member of the Great British Chefs Club for free! Take a look at what our membership offers and how you can sign up.

SushiSushi

by Great British Chefs

2 September 2021

The absolute best of Japanese artisanal products are painstakingly sourced by SushiSushi's Stuart Turner, who travels the length and breadth of Japan to seek out truly world-class ingredients. Get to know a bit more about him and his business, before watching him talk to the country's top chefs to find out how they use his discoveries in their dishes.

SushiSushiTV: Zak Hitchman at Casamia

by Great British Chefs

30 August 2021

Watch chef Zak Hitchman from Casamia in Bristol talk to SushiSushi's founder Stuart Turner about how his products are used to create the Michelin-starred dishes on the restaurant's menu.

8 barbecue dishes to cook this Bank Holiday weeken...

8 barbecue dishes to cook this Bank Holiday weekend

by Great British Chefs

25 August 2021

While summer hasn't exactly played ball this year, we're hoping for some half-decent weather this Bank Holiday weekend so we can get grilling in the great outdoors. Here’s what we’ll be firing up the coals for over the weekend.

SushiSushi TV: Ollie Dabbous at HIDE

by Great British Chefs

23 August 2021

Mayfair's HIDE restaurant is one of London's most respected restaurants – take a look how chef Ollie Dabbous uses the products sourced by SushiSushi to incorporate complex, nuanced flavours into his wonderful nature-inspired dishes.

SushiSushi TV: Brad Carter at Carters of Moseley

by Great British Chefs

13 August 2021

Take a look behind the scenes at Brad Carter's Michelin-starred restaurant where he uses SushiSushi's world-class products to make truly out-of-this-world dishes.

Sushi glossary: the Japanese terms you need to kno...

Sushi glossary: the Japanese terms you need to know

by Henry Coldstream

13 August 2021

Sushi is Japan’s most famous culinary export – but there are a huge amount of different ingredients and terms which can make reading an authentic menu intimidating. We’ve put together a glossary of some of the key sushi-related terms to make it easier.

Japan House London: a taste of Japan in the heart ...

Japan House London: a taste of Japan in the heart of Kensington

by Great British Chefs

11 August 2021

Providing people in the UK with the chance to immerse themselves in Japanese culture, Japan House London is a space that showcases the best of the country. We take a closer look at what Japan House offers (both physically and virtually), before honing in on the incredible Japanese tableware and kitchenware it offers.

15 years of Trinity: Adam Byatt on the highs and l...

15 years of Trinity: Adam Byatt on the highs and lows of his Michelin-starred Clapham restaurant

by Henry Coldstream

9 August 2021

Since opening its doors in 2006, Clapham’s Trinity has risen through the ranks to become one of London’s most highly regarded neighbourhood restaurants. Henry Coldstream chats to chef proprietor Adam Byatt about what’s changed over the past fifteen years and how he’s kept Trinity relevant.

Koji: the Japanese ingredient responsible for some...

Koji: the Japanese ingredient responsible for some of our favourite flavours

by Henry Coldstream

9 August 2021

We take a look at how this very special Japanese mould continues to revolutionise fermentation today.

Soup and noodle: the four varieties of ramen

by Henry Coldstream

6 August 2021

Ramen is the superstar of modern Japanese cooking. We take a look at the four main varieties of the noodle soup and how they differ.

8 of Japan’s most popular dishes to recreate at ho...

8 of Japan’s most popular dishes to recreate at home

by Henry Coldstream

6 August 2021

Few cuisines have quite as many stand-out dishes as Japanese. We take a look at how to make some of the country’s most popular plates of food.

SushiSushi TV: Michael Wignall at The Angel at Het...

SushiSushi TV: Michael Wignall at The Angel at Hetton

by Great British Chefs

29 July 2021

Take a look behind the scenes at Michael Wignall's incredible Michelin-starred restaurant The Angel at Hetton and discover how he uses SushiSushi's products to elevate his dishes.

Kamado, konro, robata: the Japanese barbecues used...

Kamado, konro, robata: the Japanese barbecues used in the UK’s best restaurants

by Henry Coldstream

23 July 2021

Barbecues tend to live in the garden at home, but in many top restaurants they’re a key part of the kitchen. We take a look at the three types of Japanese grills being used by the UK’s top chefs.

SushiSushi: the home of Japanese flavours

by Great British Chefs

22 July 2021

When Japanese ingredient company SushiSushi started out in 2007, it stocked just one product. Now with over 1,000 items listed on its website, it supplies many of the UK’s top chefs. We speak to founder Stu Turner about how he fell head-over-heels in love with Japanese flavours and take a look at some of the most interesting ingredients he offers.

Dutch yellowtail: the super-sustainable, sashimi-g...

Dutch yellowtail: the super-sustainable, sashimi-grade fish coming to home kitchens

by Great British Chefs

22 July 2021

Sashimi-grade fish are some of the most exciting to work with both in the professional and home kitchen – but the sustainability credentials behind them can be pretty poor. The Kingfish Company is changing that with its hyper-environmentally-friendly yellowtail farm in the Netherlands. We take look at what the company’s doing differently and why the species itself is such a joy to cook and eat.

A taste of Japan

by Great British Chefs

19 July 2021

Discover all the recipes, ingredients, produce and flavours that make Japanese cuisine one of the most respected and beloved in the world.

More from this series:

Flavours of Japan

Chorizo

by Great British Chefs

13 July 2021

This cured Spanish sausage has completely captured the hearts of British home cooks and chefs alike – take a look at its history, learn about the different varities and peruse our vast collection of recipes.

10 recipes to cook in July

by Great British Chefs

1 July 2021

As we hit the heights of summer, greens and sweet summer berries are at their peak, with a glut of ingredients to choose from when it comes to planning al fresco dinner parties.

5 traditional Cornish dishes you need to try

by Henry Coldstream

30 June 2021

Not only is Cornwall home to some of the finest produce in the country – it’s also known for its own traditional dishes. These are the ones to look out for on your next visit.

Cornish suppliers going the extra mile: Kernowsash...

Cornish suppliers going the extra mile: Kernowsashimi

by Henry Coldstream

28 June 2021

Supplying excellent quality fish requires meticulousness at every level, from how it’s caught to the postharvest care. That’s why many of Cornish supplier Kernowsashimi’s fishermen use a Japanese method known as ike-jime to kill certain fish. Henry Coldstream talks to Kernowsashimi’s Dylan Bean to find out more.

Cornish suppliers going the extra mile: Philip War...

Cornish suppliers going the extra mile: Philip Warren Butchers

by Henry Coldstream

28 June 2021

Cornwall is home to some of the finest produce the UK has to offer. Henry Coldstream talks to master butcher Ian Warren about how the family business supports local farmers, its commitment to sustainability and its lockdown-inspired range of more specialist chef-led cuts.

More from this series:

Producers

Cornish suppliers going the extra mile: The Cornwa...

Cornish suppliers going the extra mile: The Cornwall Project's cull yaw

by Henry Coldstream

28 June 2021

Dissatisfied about how old ewes were regarded as worthless, Matt Chatfield came up with the idea of cull yaw. Henry Coldstream chats to the man behind the meat which now features on some of the most exciting restaurant menus in the UK.

More from this series:

Producers

Le Gruyère AOP

by Great British Chefs

17 June 2021

Find recipes, features and everything you could ever need to know about Le Gruyère AOP – one of the best cheeses to cook with in the world.

Davidstow's Special Reserve Cheddar: the cheese redefining the meaning of mature

Davidstow's Special Reserve: the cheddar aged for ...

Davidstow's Special Reserve: the cheddar aged for half a decade

by Great British Chefs

14 June 2021

When it comes to ageing cheese, Cornish cheesemaker Davidstow is all about going the extra mile. They mature their cheeses for much longer than average at every age, from their twelve-month mature cheddar to their unrivalled sixty-month special reserve. We take a look at Davidstow’s cheesemaking process and the effect this extreme ageing has on the cheddar’s flavour.

The Cornish pasty’s journey to Mexico

by Henry Coldstream

11 June 2021

Henry Coldstream looks at how Cornwall’s most famous dish found its way over to Mexico in the nineteenth century and became a staple of one state’s cuisine.

The delicious story of Doom Bar: a Cornish ale’s r...

The delicious story of Doom Bar: a Cornish ale’s rise to greatness

by Great British Chefs

11 June 2021

Sharp’s Brewery’s flagship ale is one of the most recognisable beers in the UK today. We take a look at the history and incredible growth of the popular ale and find out why it's such a great choice for pairing with food.

More from this series:

Producers

Cornwall

by Great British Chefs

11 June 2021

For a small county in the southwest of England, Cornwall is an absolute powerhouse when it comes to food and drink. Join us as we take a look at all the incredible ingredients, producers, chefs and restaurants that make Cornwall the most culinary county in the UK.

Chet Sharma on his debut restaurant Bibi

by Henry Coldstream

28 May 2021

Having spent over a decade helping to develop menus for the UK’s most prestigious chefs, Chet Sharma has finally announced his first restaurant. The chef talks to Henry Coldstream about what to expect at Bibi, in London, and why now is the time to open a place of his own.

Great British Menu 2021: the banquet

by Howard Middleton

22 May 2021

With each winning chef now chosen, the hard work begins! Howard Middleton lets us know how the champions of Great British Menu 2021 fared at the banquet.

More from this series:

Producers

Black Flag: winemaking without limits

by Great British Chefs

28 September 2020

It can be hard to find wines that stand out from the crowd, but Virgin Wines’ Black Flag range is all about pushing boundaries, experimentation and trying things no one else has done before. Take a look at how the project came about and the very special wines created as a result.

Tomatoes 2.0: 5 unusual ways to cook with cherry t...

Tomatoes 2.0: 5 unusual ways to cook with cherry tomatoes

by Great British Chefs

24 September 2020

We all know tomatoes are fantastic with cheese or cooked down into a sauce, but the UK’s top chefs are doing so much more with these beautiful little fruits. From unusual flavour combinations to serving tomato-based desserts, take a look at some of the more leftfield ways you can use tomatoes in your cooking.

Beyond Manchego: 5 of Spain’s best cheeses

by Great British Chefs

17 September 2020

Spain is home to over 150 varieties of cheese, many of which are relatively unknown in the UK but just as delicious as anything you’d find in France or Italy. Take a look at just a few Spanish cheeses you should be keeping an eye out for.

Why you should be cooking with extra virgin olive ...

Why you should be cooking with extra virgin olive oil

by Great British Chefs

25 August 2020

It’s a myth that extra virgin olive oil should only be used for finishing, drizzling and dipping – cooking with it means tastier results in the kitchen. Take a look at how it can make all the difference to your dishes, plus three summery recipes that showcase its fruity, peppery flavour.

Roast grouse with blackberries and port wine jus

7 glorious grouse recipes for the Glorious Twelfth

by Great British Chefs

11 August 2020

August marks the start of game season, with The Glorious Twelfth (August 12) the first day grouse can be hunted. Here’s how to make the most of this magnificent game bird if you can get your hands on one.

10 recipes to cook in August

by Nicholas Searle-Donoso

30 July 2020

As we reach the peak of summer, refreshing berries and vibrant veg are at their best, complemented by an impressive range of meat and fish which sit right at home on a sizzling barbecue. Here's what to cook over the next thirty-one days.

6 ways to get the most out of chorizo in your cook...

6 ways to get the most out of chorizo in your cooking

by Great British Chefs

24 July 2020

We tend to slice, fry and simmer it, but the intense flavour of chorizo makes the Spanish cured sausage an ingredient ideal for experimentation. From mayonnaises and broths to incredibly indulgent crisps, here are some ways to make the most of Spain’s most beloved culinary export.

Saint Agur: blue gold from Auvergne

by Great British Chefs

24 July 2020

Matured in caves under the village of Beauzac, Saint Agur has quickly captured the hearts and minds of cheese-lovers in France and beyond. We go to the heart of Auvergne to find out what makes this blue cheese so beloved.

Carnivor wines: made for meat

by Great British Chefs

2 July 2020

Carnivor wines are expertly crafted to be enjoyed with meat, but what is it about these wines that works so well with a juicy steak? We delve into the science behind the glass and take a closer look at Carnivor’s award-winning wines.

La Tua Pasta: handmade pasta delivered to your doo...

La Tua Pasta: handmade pasta delivered to your door

by Great British Chefs

1 July 2020

Suppliers to some of the best restaurants in the UK, La Tua Pasta now sells its incredible handmade pasta dishes direct to the public, delivering nationwide. Take a look at what makes their products so special.

Sizl spices: instant flavour in a jar

by Great British Chefs

30 June 2020

Fed up with what was on offer in the shops, Mallika Basu launched Sizl so home cooks could get access to the very best spices from around the world.

Raymond Blanc on good chicken, flavour compounds a...

Raymond Blanc on good chicken, flavour compounds and molecular gastronomy

by Raymond Blanc

30 June 2020

The legendary chef talks about his foray into what became molecular gastronomy in the 1980s, the culinary physicist Nicholas Kurti and why he walked away from the culinary movement after bringing it to the fore.

Introducing the Great British Chefs Club

by Great British Chefs

29 June 2020

Exclusive recipes, weekly videos, money-can't-buy prizes and foodie gifts – become a club member and get unlimited access to the chefs, dishes and guides you love.

Growing vegetables at The Small Holding

by Will Devlin

11 June 2020

Chef Will Devlin shares an insight to the farming operation at his Kent restaurant The Small Holding, sharing three recipes that make the most of summer's glut ingredients: tomatoes, cucumbers and courgettes. Images by Food Story Media.

Cook for Charity: the ebook that helps the NHS

by Great British Chefs

11 June 2020

Missing your favourite restaurants? Donate a minimum of £5 to Cook for Charity, support the NHS and get recipes from top chefs all at the same time.

How to eat in a more sustainable way

by Adam Handling

2 June 2020

Chef Adam Handling shares his top tips for making small steps to a more sustainable way of shopping for and eating food, before sharing three recipes that champion some of his favourite suppliers.

Comté cheese: a French treasure

by Great British Chefs

1 June 2020

Comté is one of the world's most popular cheeses, but it has an incredible heritage to match. We take a look at the little details that make this raw milk cheese such a treasure.

Comté: the ultimate cheese for cooking

by Great British Chefs

1 June 2020

Comté’s complex, robust flavour and wonderful melting properties make it a favourite among chefs. We take a look at exactly why this is such a beloved cooking cheese and explore all the things you can do with it.

The Burnt Chef Project: tackling mental health in ...

The Burnt Chef Project: tackling mental health in hospitality

by Kris Hall

18 May 2020

Kris Hall, founder of The Burnt Chef Project, explains why he set up the hospitality-focused mental health non-profit business and how people can support the cause.

More from this series:

Mental health awareness

Food waste ferments: 4 easy preserves from chef Ad...

Food waste ferments: 4 easy preserves from chef Adam Handling

by Adam Handling

11 May 2020

Too many tomatoes? Leftover wine? Wondering whether there's anything you can do with cauliflower leaves? Chef Adam Handling shares his four favourite ferment recipes which tackle food waste and provide jars of deliciousness in one fell swoop.

Our 10 most popular recipes since lockdown began

by Great British Chefs

7 May 2020

Being confined to our homes has meant a huge surge in the number of people baking, cooking and learning new culinary skills – here’s what you’ve been creating in the kitchen since social distancing became the norm.

More from this series:

Store cupboard essentials

Eggs, milk, bananas, bread: four recipes to reduce food waste

Eggs, milk, bananas, bread: four recipes to combat...

Eggs, milk, bananas, bread: four recipes to combat food waste

by Adam Handling

5 May 2020

Chef Adam Handling hones in on the four ingredients we seem to waste more than any others in the home, sharing simple, delicious recipes that’ll save them from the bin.

Jeremy Chan on the theories of sauces

by Jeremy Chan

4 May 2020

The head chef of London’s Michelin-starred restaurant Ikoyi writes a love letter to sauces, exploring how they combine the imagination and creativity with more rigid scientific culinary principles.

After something else? Take a look at what's new and get inspired.

Can't see what you're looking for? Browse our collection of cooking guides.

Features

It's beginning to look a lot like Christmas

Features

More from this series:

Moveable feasts

More from this series:

More from this series:

More from this series:

More from this series:

More from this series:

More from this series:

More from this series:

More from this series:

More from this series:

More from this series:

More from this series:

More from this series:

More from this series:

More from this series:

More from this series:

More from this series:

More from this series:

More from this series:

More from this series:

More from this series:

More from this series:

More from this series:

More from this series:

More from this series:

More from this series:

More from this series:

More from this series:

More from this series:

More from this series:

More from this series:

More from this series:

NAVIGATE

NEWSLETTER

Sign up to our newsletter now

FOLLOW

SITES

INFORMATION

FOLLOW